?-AMYLASE AND ?-GLUCOSIDASE INHIBITORY ACTIVITY OF CHOCOLATE PRODUCTS ASSESSED BY INGREDIENTS
Geon Ho Kim and Man Kyu Huh*
Chocolate or cocoa is a food made from roasted and ground cacao seedkernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agentin other foods. To make our chocolate products, each material (dried flour, dried rice powder, potato, sweet potato) was put in a previous purchased chocolate productand made a new modified chocolate product. This study evaluated the α-amylase and α-glucosidase inhibitory activity in the aqueous and ethanoic extracts of chocolate products assessed by ingredients. α-amylase inhibitory activities of water extract for the sweet potato, potato, rice, and flour were evaluated 43.5%, 41.1%, 38.5%, and 41.2% at 1.0 mg/ml, respectively. The α-amylase inhibitory activity of the sweet potato was the highest among four chocolate products assessed by nutrients ingredients. However, there was no significant difference among three groups (p>0.05). α-glucosidase inhibition of water extract for potato chocolate evaluated 36.2% for water extract at 1.0 mg/ml and 38.3% at same concentration. The values of α-glucosidase inhibition for rice and flour water extracts evaluated were 31.9% and 38.2% at 1.0 mg/ml, respectively. Although sweet potato chocolate extracts were slightly higher in α-amylase inhibitory activity among four of chocolate products assessed by nutrients ingredients, there was no significant difference (p>0.05).
Keywords: ?-amylase, ?-glucosidase, Flour, Potato, Sweet potato, Rice.
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